CAPRESE STUFFED BAKED POTATOES
This was one of those dishes that was almost too good to believe considering the simplicity of preparation. It brought a reminder of a summer favorite to colder months with the use of roasted or sun-dried tomatoes. Click here to see Just Stuff It - 10 Stuffed Vegetable Recipes.
Provided by Creative Culinary
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Pour enough sea salt onto a baking sheet to be able to hold the potatoes, place the potatoes on the salt, and bake until done, about 20-25 minutes.
- Mix together the basil, tomatoes, and chopped mozzarella in a bowl. Drizzle with 1 tablespoon of the olive oil, mix thoroughly, and season with salt and pepper, to taste.
- When the potatoes are done, remove them from the oven and cut an X into the top of each one. Squeeze the potatoes to open them up.
- Place a heaping tablespoon of the mozzarella, basil, and tomato mixture into each potato, drizzle each with a bit of the remaining olive oil, season with salt and pepper, to taste, and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 818 calories, Sugar 7 g, Fat 31 g, Carbohydrate 105 g, Cholesterol 75 mg, Fiber 14 g, Protein 34 g, SaturatedFat 14 g, Sodium 1714 mg
CAPRESE TWICE BAKED POTATOES
Caprese Twice Baked Potatoes is a stuffed baked potato recipe with tomato, basil, and mozzarella. These red skin potatoes are then topped off with a balsamic drizzle.
Provided by Deanna @SeductionInTheKitchen.com
Categories Side Dish Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Bake the potatoes in the oven for about an hour, until the skins are firm and the center is soft
- Meanwhile, chop the cherry tomatoes and mix with the grated mozzarella, and chopped basil, set aside.
- In a small saucepan combine the balsamic vinegar and honey together.
- Bring to a boil and let it reduce until the vinegar coats the back the spoon, about 5-7 minutes. Turn off the heat and set aside.
- When the potatoes are cooked, remove from the oven.
- Cut them in half length-ways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
- Lightly mash with a fork the potato portion that has been removed from the skins.
- Mix in the cream cheese. Season to taste with salt and pepper.
- Now add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
- Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
- Serve on a plate, drizzle some the balsamic over the potatoes and ENJOY!
Nutrition Facts : Calories 265 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 235 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CAPRESE HASSELBACK POTATOES
Is there truly a better salad than one that is stuffed between layers of crispy tater?
Provided by Jonathan Charbz
Categories Potato Side Dishes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Set potatoes on a cutting board. Starting from one end, cut slices that are roughly 1/4-inch thick into each potato, stopping about 1/2-inch from the bottom to keep potato slices connected. Transfer prepared potatoes to a baking sheet.
- Stir together olive oil, garlic powder, Italian seasoning, and red pepper flakes in a small bowl. Brush olive oil mixture onto the potatoes using a basting brush, making sure to coat the outer sides and in between the slices. Season liberally with sea salt. Set aside remaining oil mixture.
- Bake potatoes in the preheated oven for 25 minutes. Remove from the oven and brush once again with remaining oil. By now the potatoes will have opened a bit, allowing for more oil to slip between the slices. Sprinkle a little more sea salt onto each potato, making sure to sprinkle salt in the slices.
- Return to the oven and bake until potatoes are cooked through, 25 to 30 more minutes. Remove from the oven and let cool for 5 minutes. Leave oven on.
- Leave a few potato slices unstuffed on both ends of each potato, starting somewhere about 1/4 of the way through the potato. Start by slipping a tomato slice in between your first 2 slices of potato, skip 2 slices, and stuff the next slice with mozzarella cheese and a fresh basil leaf. Skip 2 more, add a tomato slice, and continue alternating tomato and mozzarella cheese/basil leaf until you reach the other end of the potato. Continue until all potatoes have been stuffed. Season each potato with sea salt and cracked pepper.
- Return potatoes to the oven and bake until mozzarella has melted, about 5 minutes.
- Drizzle with balsamic glaze, sprinkle with grated Grana Padano cheese, and garnish with fresh basil.
Nutrition Facts : Calories 667.3 calories, Carbohydrate 76.6 g, Cholesterol 46.2 mg, Fat 32 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 11.1 g, Sodium 128.3 mg, Sugar 5.8 g
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